THE JAZZ GOURMET
The Jazz Gourmet invites you to sample a recipe or two and expearence his creations. Simply click upon the image to download and print a copy of the recipe. Should you wish to purchase his cookbook in printed form or as an E-book, simply click here.
Sample Recipes
Vermont Ribs: Oven baked baby back pork ribs hard rubbed with a combination of spices and seasonings then basted with a home made barbeque sauce of wine, garlic, Tobacco and a light maple syrup rendering an unforgettable taste.
Mi Ceviche: A refreshing dish of whitefish marinated in citrus juices perfect for summers, movie night or party appetizer. This Ceviche is so easy to prepare with the freshest fish possible. No heating up the kitchen, just mix, chill, and enjoy. Don’t forget the corn chips.
Mint Rubbed Lamb: A rack of lamb massaged with a mint, sugar, and a spices mixture then slow roasted. Served with a fresh mint pesto (a refreshing alternative to the traditional jar of mint jelly).
Poulet de Citron: Bring a taste of le Dorat France to your table with chicken marinated in a mixture of balsamic vinegar and lemon then braised to perfection. Afterwhich a pan butter sauce is spooned over.
Tomatoes del Mar: Loosely translated “Tomatoes of the sea”. No need to travel to the “City” (San Francisco) to enjoy a tomato based seafood stew, comprised of root vegetables, clams, shrimp, mussels, whitefish and mushrooms for a delicious well rounded dish. You’ll have to serve it with sourdough baguettes so not to miss a single drop.
Oxtail with Shiitakes: Oxtails are bony, gelatin-rich meat with a flavor any meat lover would appreciate, but when slow cook in a mixture of onions, carrots, garlic, shiitake mushrooms and a fine red wine we’re talking flavors that are over the top.
Linguine and Clams: This classic and simple to prepare dish will satisfy the most fastidious of guest at your table. With flavors of garlic, bacon, white wine, lemon and a touch of heat intertwined with linguine cooked to al dente perfection. The clams are tender and the broth brings it all together.
Pollo Italiano: Not your everyday run of the mill roasted chicken. Massaged in a mixture of seasonings and balsamic vinegar and marinated to perfection. Roasted as a buttery pan drippings sauce is drizzled over the chicken - adding to its delicious overall flavor.
Baja Spaghetti: Take your guest south of the border to a small seaside bistro where fresh, sweet lobster or langostino cooked in basil, with plum tomatoes, garlic, shallots and white wine then pouted over a bed of spaghetti.